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Prepare the Tomatoes and Watermelon

Prepare the Pickled Red Onions

  • Rice vinegar 24 oz
  • Sugar 1.5 cups
  • Red chili, finely chopped 1 Tbsp
  • Red onion, thinly sliced 1 lb

Prepare the Buckwheat

  • Buckwheat, cooked 2 cups
  • Olive oil, as needed
  • Salt and Pepper, to taste

Prepare the Salad

  • Baby arugula 2.5 cups
  • Mint, chiffonade 0.25 cup
  • Basil, chiffonade 0.25 cup
  • Radishes, sliced 8 oz
  • Ricotta salata, crumbled or shaved 2 cups
  • Pine nuts 1 cup
  • Sumac, to taste
  1. Prepare the Tomatoes and Watermelon

    • Toss the tomatoes and watermelon withHellmann's ® Smoked Peach dressing.
    • Set aside, covered, and allow to marinate for up to 1 hour.
  2. Prepare the Pickled Red Onions

    • Bring the rice vinegar, sugar and chili to a boil.
    • When the sugar has dissolved, add the red onions, bring to a boil for 1 minute and allow to cool down in the refrigerator. Once cooled, drain.
  3. Prepare the Buckwheat

    • Heat a non-stick pan with enough oil to coat and fry the buckwheat until crisp. Drain on a paper towel lined sheet pan and season with salt and pepper.
  4. Prepare the Salad

    • Toss the baby arugula with the mint and basil.
    • Drain the tomato mixture, then toss with pickled red onions and radishes.
    • For each portion, toss the tomato salad with the baby arugula mixture. Add more dressing if needed to coat.
    • Place 2 cups of the tomato salad on a plate. Top with 3 Tbsp crunchy buckwheat, 1 Tbsp pine nuts and 1/8 cup shaved ricotta salata.
    • Sprinkle with sumac.